Haze Stability in a Hefe

[Sandy Feet]

I had a little one at the brewery tonight. Those are good beers. Was just looking at the yeast...Apparently optimum 68-72, so I might have my temps.

 

[Bigbre04]

A lot to unpack here.

Use both the rice hulls and the glucanase then. Definitely not harmful.

72 might be more bananaey or even bubblegum-ey than you want. Your customers may find that pleasant though. I’d start at 68 and watch it rise in 30 hours past 72 though. Do keep in mind that I ferment inside a fridge, not with glycol, so temp control is not as tight. I don’t think 70 will kill anything.

A 151 mash is fine, if that’s what is doable.

As for timing, the esters fade in 4 months, like an IPA, so time in the keg is not kind to a Hefe.

The occasional sacrifice to the brewing gods will suffice for our purposes here.

TRY to notify me when it goes onto a tap, I’ll drive down and try one. Just under 5 hours.

I will keep you posted!

Im carbonating my Chocolate raspberry stout and another batch of session ipa this morning so ill have some time to work on recipes while things get the bubbles.

The stout is gonna be REALLY good. used amoretti chocolate puree and raspberry puree. 6.75% so good.

i like the concept of bumping it up from 68. would it be better to bump it up from 66 to 72 over the same timeframe? maybe get a little of both spice and bananas?

 

[Donoroto]

I will keep you posted!

Im carbonating my Chocolate raspberry stout and another batch of session ipa this morning so ill have some time to work on recipes while things get the bubbles.

The stout is gonna be REALLY good. used amoretti chocolate puree and raspberry puree. 6.75% so good.

i like the concept of bumping it up from 68. would it be better to bump it up from 66 to 72 over the same timeframe? maybe get a little of both spice and bananas?

66 is OK, I suspect fermentation will start and run slower than I think you prefer, yet if the schedule allows it is fine. Just before FG - say, at 1.027 - start the temperature increase over the course of a day.

 

[Bigbre04]

66 is OK, I suspect fermentation will start and run slower than I think you prefer, yet if the schedule allows it is fine. Just before FG - say, at 1.027 - start the temperature increase over the course of a day.

interesting. I was thinking knock at 66. leave it for 24 hrs and then increase jacket temp to 68 and then after 24-48 raise it to 70 till its done? give it some time across most of its temp range??? we would ferment the wit beer at 70 or 72

 

[Donoroto]

interesting. I was thinking knock at 66. leave it for 24 hrs and then increase jacket temp to 68 and then after 24-48 raise it to 70 till its done? give it some time across most of its temp range??? we would ferment the wit beer at 70 or 72

The goal here is to let the yeast do its thing until near the end, then increase the temperature to rev them up into finishing the job. Sometimes they'll get tired too early and under-attenuate.

 

[Sandy Feet]

See if you can get some melanoidin, it gives a unique malt flavor key to the style. Just a few ounces, 3% max.

As for wheat, red, white or even blue is fine. Use what you can get.

Is that because of the single infusion mash?

 

[Bigbre04]

Is that because of the single infusion mash?

I assume it is for the grainy flavor!

I have Victory malt from briess which seems to fit the need.

 

[Donoroto]

Is that because of the single infusion mash?

No. Because I’ve tried almost every kind of malted wheat there is and I haven’t noticed a difference.

Or did you mean the melanoidin? Then yes. It simulates the decoction flavors nicely.

And it is all about the flavor.

 

[Brew Cat]

Melanoidin in a hefe? Never seen that
Do a ferulic acid rest and use Munich Classic yeast

 

[Brew Cat]

What's the oats doing in there it's a wheat beer